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Had some requests for this so here goes. I injected it with my brine solution and soaked over night in a brine solution. Added my rub. smoked at 225 for 4 hours. Put in a tin pan with a shallow meat rack on the bottom to keep the meat over the solution. Poured apple juice in the bottom and covered with foil. I cooked an additional hour until the internal temp was 150. Many people stop here and the meat is chewy. Just cook a bit longer untikl the internal temp is 180 and hold for one hour. Collagen that makes the meat chewy starts to break down at 180. After the one hour I pulled it off and let it rest covered for 30 min. Needless to say this meat had a nice pecan/ plum smoke flavor and melts in your mouth.

Some hogs can taste bad some not. alot of it is how it is field dressed and what they eat. Down here we have alot of oil wells and hogs from those areas sometimes just taste nasty. When field dressing if you get a male cut his balls off first thing. Alot of our hogs feed off our dear feeders and we have alot of food plots around here so people are more than happy for us to trap them. I build hog traps as a side job. The hog I did last night was more tender than regular pork believe it or not and you would not have known any different if I didn't tell you it was wild. People ate it and said it tasted better than regular pork.

Alot of how a hog tastes is how it is taken too. if you are running them with dogs you have all that adrenaline tainting the meat. Hog meat tasting bad unfortunantly is just people not doing things right. Restuarants pay top dollar for it down here because it is good tasting meat

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jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missedhttp://cowgirlscountry.blogspot.com/